Habanero and Lime Cheesecake

Between the lime and the habanero in this cheesecake recipe, you get a lovechild of sweet, sour, and hot. The other parents tend to tone down the hab’s fire from a roar to rumble, so it isn’t overpowering. You’ll find it and more spicy dessert recipes at Fiery Foods & Barbecue Central.

Break up the chocolate cookies and place them in a blender. Blend until they become crumbs. Stir together the cookie crumbs and 2 tablespoons sugar. Mix in the butter thoroughly. Press this mixture evenly in bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let cool.

Reduce the oven temperature to 300 degrees.

In a large bowl, beat the cream cheese mixture until it is smooth. Gradually add 2 cups of sugar, beating the mixture until the sugar is thoroughly incorporated. Add the habanero lime zest, and lime juice. Blend them into mixture. Add the eggs, one at a time. Pour over the crust mixture.

Bake for 1 hour or until the center is firm. Cool to room temperature, then refrigerate. Refrigerate for at least 3 hours before serving.